Char Siu, or Chinese-style barbecued pork, is a beloved dish that holds a significant place in Chinese cuisine. With a history dating back centuries, this iconic dish has evolved into a staple in Chinese communities around the world. The name “Char Siu” translates to “fork roast” in Cantonese, referring to the traditional method of skewering the marinated pork strips for roasting.
The flavor profile of Char Siu is a delightful balance of sweet and savory. The marinade combines ingredients like hoisin sauce, soy sauce, honey, oyster sauce, and Chinese rice wine, which infuse the pork with a rich umami taste. The addition of garlic, five-spice powder, and sesame oil further enhances the depth of flavors. The result is succulent and tender pork with a caramelized, slightly charred exterior, giving it a satisfyingly smoky and sweet taste.
Char Siu is an incredibly versatile dish. It is commonly enjoyed as a main course, served with steamed rice and steamed vegetables. It is also a popular filling in steamed buns, known as Char Siu Bao, where the tender pork is encased in fluffy, slightly sweet dough. Additionally, Char Siu can be used as an ingredient in stir-fries, fried rice, and noodle dishes, lending its distinct flavor to create delicious combinations.
The popularity of Char Siu extends beyond China, as it has gained recognition and admiration worldwide. It can be found in Chinese restaurants across the globe and has become a beloved item in the realm of Asian cuisine. Its tantalizing aroma, beautiful caramelized appearance, and complex flavors have captivated the taste buds of many, making it a sought-after dish for both Chinese food enthusiasts and newcomers to the cuisine.
Whether enjoyed at home, in a local eatery, or as a staple in Chinese festivals and celebrations, Char Siu continues to delight food lovers with its centuries-old recipe, rich history, and irresistible flavor. Its enduring popularity is a testament to the artistry and craftsmanship of Chinese culinary traditions, leaving a lasting impression on those fortunate enough to savor this delectable Chinese-style barbecued pork.
Char Siu: Chinese-style barbecued pork
Ingredients
- – 1 ½ pounds 700g pork shoulder or pork tenderloin
- – 3 tablespoons hoisin sauce
- – 3 tablespoons soy sauce
- – 3 tablespoons honey
- – 2 tablespoons oyster sauce
- – 1 tablespoon Chinese rice wine or dry sherry
- – 1 tablespoon dark soy sauce
- – 1 tablespoon sesame oil
- – 3 cloves garlic minced
- – 1 teaspoon Chinese five-spice powder
- – ½ teaspoon white pepper
- – Optional: red food coloring a few drops for the traditional red color
Instructions
- Slice the pork shoulder or tenderloin into long, thin strips, about 1/4 inch (6mm) thick.
- In a bowl, combine hoisin sauce, soy sauce, honey, oyster sauce, rice wine or sherry, dark soy sauce, sesame oil, minced garlic, Chinese five-spice powder, white pepper, and optional red food coloring. Mix well to create the marinade.
- Place the pork strips in a shallow dish or resealable plastic bag and pour the marinade over them, making sure all the pieces are coated. Cover the dish or seal the bag and let it marinate in the refrigerator for at least 2 hours, or ideally overnight, to allow the flavors to penetrate the meat.
- Preheat your grill or oven to medium-high heat.
- If using a grill: Thread the marinated pork strips onto skewers, making sure they are secure. Grill the skewers for about 10-15 minutes, turning occasionally, until the pork is cooked through and caramelized, with slightly charred edges. Baste the pork with any remaining marinade during grilling.
- If using an oven: Place the marinated pork strips on a wire rack set over a baking sheet lined with foil or parchment paper. Bake in the preheated oven at 400°F (200°C) for 20-25 minutes, or until the pork is cooked through and caramelized, with slightly charred edges. Baste the pork with any remaining marinade halfway through the cooking process.
- Once cooked, remove the Char Siu from the grill or oven and let it rest for a few minutes. Then, slice the pork into thin slices and serve it hot.
